| 摘要 |
<p>Provided is a candy showing a novel crispy texture which is obtained by, in the process for producing a candy having a high sucrose content, preventing crystallization during molding but allowing crystallization after the molding to thereby control the physical properties and the crystallization state. Also provided is a method of producing the same. In a method of producing a candy having a high sucrose content which comprises: a step of mixing sucrose with saccharides other than sucrose and water and dissolving by heating to give a starting candy dough solution; a step of adding fat, an emulsifier and a milk material thereto and cooking down the mixture to give a candy dough; a step of cooling the candy dough having been cooked down; and a step of molding the cooled dough, the candy dough having been cooked down is particularly quickly cooled to inhibit crystallization in the molding step, thereby achieving such physical properties as being suitable for the production line.</p> |
